Heirloom Tomato and Polenta Quiche

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you’ll love the unique crust!

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

I’m happy to have a few more friends helping me out over the next few weeks — today is the lovely Samantha of The Little Ferraro Kitchen. She’s extremely talented and I cannot wait to try this recipe — I’m loving the unique polenta crust. Thanks Samantha!

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Hi Rachel Cook’s readers! Or I really should say Aloha or Shalom! My name is Samantha and I blog over at The Little Ferraro Kitchen.  If you haven’t stopped by before, I love to share cultural and world cuisine recipes. I’m from a diverse background, growing up Jewish in Brooklyn then living in Hawaii and now settling down in Southern Cali, all of my recipes and inspiration come from cultural dishes and world travels. Learning about cultures through food is so exciting!

heirloom tomatoes

Another fun fact that some may already know…I am..head over heels obsessed with…TOMATOES!  Weird? Funny?? Odd? Brilliant? Whatever you may think, I love, love tomatoes. And this is my absolutely favorite time of year because heirlooms are at their peak and I just go ga-ga crazy for them! I tell me husband, Joe, “don’t bring me home jewelry….bring me whole an array of rainbow tomatoes”. I think he likes that bargain as well.

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

So for today’s guest post for Rachel, I wanted to bring something colorful, vibrant that will put a smile on anyone’s face! I know she’s incredibly busy lately with moving and selling her condo, so I thought a little rainbow of colors of this polenta quiche will do the trick!

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

Heirloom tomato and polenta quiche is on the menu for brunch this weekend! Instead of a traditional crust, I wanted something a little different and made a polenta one. We always have a jar of cornmeal to make polenta with. So instead of making it a creamy dish like we’re used to, I spread it all over a cast iron and baked it as a crust first. Then poured in a glorious amount of eggs and a beautiful assortment of colorful heirloom tomatoes. Some of the slices began to sink into the eggs, so if you’re looking for eye appeal, just use a small fork to gently prop them back in place. Then throw in the oven for a few, top with fresh torn basil and you have a gorgeous brunch centerpiece!

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!

Heirloom Tomato and Polenta Quiche

Perfect for brunch, everyone will love this colorful quiche perfect for summer. And you’ll love the unique crust!

Did you make this recipe?   Leave a review »

Ingredients:

Polenta Crust

  • 1 ¾ cup vegetable stock (or chicken stock or water)
  • ½ cup cornmeal
  • 2 tablespoons unsalted butter
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 sprigs thyme, leaves removed and chopped
  • 2 sprigs rosemary, leaves removed and chopped
  • Salt and pepper, to taste

Quiche

  • 4 eggs
  • ¼ cup ricotta cheese
  • 2 tablespoons heavy cream (or half and half)
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 2-3 medium sized heirloom tomatoes, sliced thin
  • Few leaves of fresh basil, roughly torn for garnish

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. 
  2. In a small pot, bring stock to a gentle boil then add cornmeal and herbs. Mix together for about 15 minutes until it becomes thick. When it’s thick, add butter, Parmesan cheese and salt and pepper. Taste for seasoning. Set aside. 
  3. Spread polenta mixture into an oven safe skillet (I used cast iron), spreading the polenta evenly and a little up the sides. Bake at 425 degrees Fahrenheit  for 10 minutes until the crust gets slightly hard.
  4. In another bowl, whisk together the eggs, ricotta cheese, heavy cream,  Parmesan cheese and salt and pepper.
  5. When done, pour egg mixture onto polenta. Top with sliced heirloom tomatoes, using a fork if they happen to sink. Grate more Parmesan if needed.
  6. Bake at 350 degrees Fahrenheit until eggs are set and cooked through, about 20-25 minutes.
  7.  When done, allow to cool and top with freshly torn basil.
All images and text ©.

Thank you Rachel for having me over your blog today! Aloha and Bon Appetit!

Polenta Quiche Nutrition Label

Actual nutrition may vary depending on how recipe is prepared.

Looking for more great brunch recipes? Try these: 

Perfect for brunch, everyone will love this colorful polenta quiche perfect for summer. And you'll love the unique crust! Get the recipe on RachelCooks.com!
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

22 comments

  1. I make a similar quiche with a shredded potato crust. I get rave reviews on it. The polenta crust looks even more yum. I may just have to switch and let you get the credit. ;-)

  2. Oh my, this looks amazing! What a unique way to make quiche. Love it!

  3. I share your tomato fervor, and I love that you used polenta too! When’s dinner?

  4. Love the use of polenta! I’m hungry :)

  5. Love this for a brunch idea. Always wondering how to incorporate those beautiful heirlooms

  6. Will be making this after hitting
    the farmer’s market!

  7. This quiche is gorgeous! I love the use of polenta too!

  8. So fresh and pretty! I love all those beautiful heirloom tomatoes. And I am up for anything with polenta!

  9. I can’t blame you for being obsessed with tomatoes…they are so darn good right now! What a beautiful recipe, Samantha.

  10. Heirloom tomatoes are indeed gorgeous. And this looks delicious – great use for them.

  11. How much butter do I use? The first direction says add butter, but doesn’t say how much, then also says 15 mins. Is that how long I mix? Hoping to make this tonight:)

  12. Wow this looks awesome! What a fun guest post and a delicious recipe! Pinned :)

  13. This is gorgeous, and I love that the crust is gluten free. Gotta try it!

  14. Tomatoes when they are summer ripen are awesome. No wonder you are ‘in love’. What a wonderful recipe to feature them. I really like the fact it has the polenta crust. That makes it edge up several notches on the special meter.

  15. Polenta crust!! That sounds amazing! I love everything about this!

  16. Hi Rachael, this looks really delicious, just not sure about cornmeal ingredient, is the same as polenta? Thanks

  17. Hi Rachael, I’m considering making these as individual appetizer tarts, using metal mini-muffin tins. Do you think the individual polenta quiches will easily release from the muffin tin (or would the tin need greasing)? Also, would the individual quiches hold together, or wound the polenta crust fall apart? Thanks for your thoughts.

  18. To Cissy: I would suggest lightly buttering the metal tart shells, just to ensure that the polenta doesn’t stick! And I definitely think the individual would hold together…just make sure you pre-bake the polenta “crust” so that it holds together before adding the quiche ingredients! Hope that helps and can’t wait to see the results :)

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